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red-velvet whoopie-pies

Red Velvet Whoopie Pies Recipe

Who’s ready for some Red Velvet Whoopie Pies? These delicious treats are perfect for any occasion! Soft, moist, and sandwiched with a tangy cream cheese filling, these little delights will leave you wanting more!  Whether it’s a holiday, a party, or just a sweet craving, these red velvet whoopie pies are the answer.

  • Total Time: 42 minutes
  • Yield: 15 servings 1x

Ingredients

Scale

Cookies:

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 3 Tablespoons (15g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light brown sugar
  • 1 large egg, room temperature
  • 2/3 cup (160ml) buttermilk, room temperature
  • 2 teaspoons pure vanilla extract
  • Gel red food coloring

Cream Cheese Filling:

  • 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
  • 1/4 cup (56g) unsalted butter, softened to room temperature
  • 1 and 1/2 cups (180g) confectioners’ sugar, sifted (plus more for topping)
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Whisk the flour, cocoa powder, baking soda, and salt together.
  3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium-high speed until smooth and creamy. Add the brown sugar and beat on medium-high speed until fluffy and combined. Beat in the egg on high speed, scraping down the sides and bottom of the bowl as needed. Once the egg is fully combined, beat in the vanilla and buttermilk. The mixture may look curdled; that’s ok.
  4. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Add enough food coloring to achieve a deep red hue (about 1 teaspoon gel). Spoon or scoop mounds of batter, about 1 and 1/2 Tablespoons each, onto prepared baking sheets—about 3 inches apart.
  5. Bake the cookies for 10-12 minutes or until centers appear set. Allow to cool completely before sandwiching.
  6. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar and vanilla and beat on medium-high speed until combined and creamy.
  7. Pair the cookies up based on their size. Spread cream cheese filling onto the flat side of one cookie and sandwich with the other. A small offset spatula is helpful. Repeat with remaining. Sprinkle confectioners’ sugar on top of each if desired. Cover leftover whoopie pies and store in the refrigerator for up to 1 week.

Notes

  • Make Ahead & Freezing Instructions: You can prepare the batter, cover it tightly, and refrigerate for up to 3 days. Let it come to room temperature and bake as directed. You can freeze the baked whoopie pies for up to 3 months. Wrap them individually. Before enjoying, thaw overnight in the refrigerator.
  • Buttermilk: If you don’t have buttermilk, you can make your own DIY version. Add 1 and 1/2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to reach 2/3 cup. Stir it around and let sit for 5 minutes before using.
  • Author: Fionna Mendez
  • Prep Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 210 kcal
  • Sugar: 21g
  • Sodium: 180mg
  • Protein: 3g
  • Cholesterol: 35mg

Keywords: #RedVelvet #WhoopiePies #BakingLove #DessertGoals #Yummy #HomeBaking #FoodieFavorites #SweetTreats #BakingJoy